Preparation

2Heat oil in a frying pan, add the chicken and brown them. Done, set aside.

3Add oil again if need then fry the onion, the red bell peppers. Add the coriander, the white pepper, jumbo cube, salt and paprika. Mix couple minutes then add the tomato puree and the ground ginger.

4Add all to the rice, mix it well then add the chicken before adding the chicken stock. Then transfer the Jollof rice into a baking dish, cover with foil and put in the over for 1 hour (At least, until the rice get soft).